Chicken · ALWAYS FREE
Shawarma-style chicken loaf
Spiced yogurt-coated thigh pieces layered in a loaf tin, cooked through, then sliced and briefly broiled with their retained juices.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Mix yogurt, about 2 ½ tsp (12 g) oil, lemon juice, garlic, cornstarch, spices and salt in a bowl. Open thighs flat, cut only very large pieces in half, and coat thoroughly. Cover and marinate in the refrigerator for 60 minutes, not on the counter.
- Heat oven to 350 F /180 C. Brush a metal 21 x11 cm loaf tin with remaining 3 g oil. Layer the chicken pieces tightly across the tin, alternating their direction and pressing out gaps. Scrape all marinade over and between the pieces.
- Bake uncovered for about 60–90 minutes, beginning temperature checks at 50 minutes. Probe several places in the dense center; all must reach 165 F /74 C. Loosely cover with foil if the top browns before the center is cooked. Cooking time varies with tin shape; never use the browned top as the safety test.
- Rest in the tin for 15 minutes. Carefully pour every cooking juice into a small saucepan; bring to a full boil, then simmer 2 minutes while stirring. Do not discard the fat or yogurt solids. Turn the cooked chicken onto a board and slice across the layers into roughly 1 cm strips; loose pieces are normal.
- Spread slices and loose pieces in one layer on a rimmed metal tray, spoon all hot juices over them and broil about 10–15 cm from the element for 5–8 minutes until some edges brown. Watch continuously and turn once if needed. Use no parchment under the broiler and add no oil.
- Divide all chicken and pan juices among 4 portions. No flatbread, rice, salad or separate sauce is included. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90 F /32 C; use within 3–4 days and reheat to 165 F /74 C. The 210-minute allowance includes marinating, cooking, resting and finishing; extend it if the center needs longer.
Estimated nutrition
Per serving · 1 of 4- Calories
- 293 kcal
- Protein
- 37.3 g
- Total carbohydrate
- 6.2 g
- Total fat
- 12.7 g
- Total sugars
- 1.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Four equal portions of meat and all retained juices; no sides included. Cooked shape and weight not physically measured. Contains milk; Gluten-Free eligibility depends on plain yogurt, spice and cornstarch labels and preparation cross-contact. Shawarma-style is an original home-oven adaptation, not a claim of traditional rotisserie preparation.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Gluten-Free: Complete ingredient review of Shawarma-style chicken loaf: raw boneless skinless chicken thigh meat; plain whole-milk Greek yogurt; olive oil; lemon juice; garlic; cornstarch; sweet paprika; ground cumin; ground coriander seed; ground turmeric; ground cinnamon; fine salt. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - High Protein: 700 g of the weighed raw edible protein ingredient supplies 34.41 g estimated protein per equal portion using the retained USDA profile; other ingredients are excluded from this conservative anchor. Brand and cooking losses vary. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
